Wholesome cookery

Prepare some toasts exactly as for Red Mullets “ a la Colbert ; ” wrap each lark in a slice of larding bacon ; roast them before a clear fire ; remove the bacon, and serve a lark on each of the Colbert toasts with a little savoury brown gravy over them. p 518. — Devilled legs of Chicken, Turkey, Goose, etc. Spread a thin coating of Devil Mixture (127) on the previously cooked legs ; put 1 ounce of butter in a frying-pan, and fry for 15 minutes. One ounce of butter is sufficient for 2 chicken-legs. 519. — Puff Paste. Put half a pound of flour in a bowl and a little salt ; beat up 1 yolk of egg ; add to it half a teaspoonful of lemon -juice and half a teacupful of water; mix it to the flovu', and make it into a paste. Press half a pound of butter into a cloth so as to extract all the water. Put the paste on the slab and roll it out once; put the butter in the middle of the paste, double it over, and roll it out once; now fold it in 3, and let it stand in a very cool place for a quarter of an hour ; then roll it twice very thin ; repeat this 3 times at an interval of a quarter of an hour ; it will then be ready for the oven. 520. — Vol-au-Vent. Paste prepared as above. Roll out the paste to three-quarters of an inch in thickness ; lay a saucepan cover (the size you wish the vol-au-vent to be) on the paste, and cut round it with a plain or fluted knife ; now put the paste on a baking-sheet; brush over SUNDHWS. the top with egg, and make a circular incision a quarter of an inch deep, leaving a 1-inch margin all round ; put the paste in the oven, and when it is cooked remove the cover, which will have been formed bj the incision, and risen in the baking, and trim off the uncooked paste from the inside ; brush the crust inside with egg, and put it back for five minutes in the oven. Fill the vol-au-vent with a “ragout h la financihre,” or fish a la bechamel, stewed mushrooms, stewed oysters, etc. Place the paste lid on the top, and serve without delay. 521. — Franco-Australian Bush Recipe. Take a fresh leg of mutton, rub it thoroughly with a clove of garlic ; mix 2 wine-glassfuls of port wine, 1 of salad oil, 1 of ketchup, 1 of vinegar, some pepper and salt; rub this mixture thoroughly into the leg of mutton ; allow the mutton to lie in it ; turn and rub it each day for five days ; roast in the usual manner, and use any of the liquid left to baste it with while you roast. The above quantity of liquid is for a small joint, joint of mutton is good dressed as above ; also rabbits and hares, opossums, or flying foxes ; but in the case of rabbits, opossums, or flying foxes it is better to stew them slowly instead of roasting them ; WHOLESOME COOKERY. or, if they are roasted, they must first he covered with slices of larding bacon. N.B. — This recipe can he successfully used with “roe deer.” 522. — Mocha Cake.